dessert, food

goat’s cheese, pistachio and prune cake with smoked fig and apricot

IMG_9047Do I feel exotic? Do I?
Well hell yeah I do, I just baked a French savory cake, A FRENCH CAKE I TELL YA!
And on ANZAC Day. Oh the irony and insensitivity. I joke, it’s only cake, and like they say, when you can’t bake cookies, bake a savory…cake?

IMG_9048The ‘ultimate’ ANZAC biscuit comes down to personal fussiness. Though traditionally a gooey and sweet concoction of oats, honey and butter,  some prefer a crumbly mess and hazardous crunch. Traditionally a valuable food resource  known to last long periods of time – because the recipe asks for no eggs – they are a sweet symbol of a rather delicate time in history.
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Because I know that foodie blogs around this hemisphere will be throwing ANZAC cookies/biscuits/comeon at their screens, I decided to do a post about a loaf. Yep. And remain unpopular. So the un-cookie like pictures are in fact a take on Rachel Khoo’s french savory cake, adding instead a few bits of smoked fig and dried apricot and substituting with some wholemeal flour. But chuck in whatever you like. Or don’t like. Whatever. IMG_9069
Warning. Dismissing that I bothered to add wholemeal flour for a healthier substitute, swipe on some blue vein cheese and drizzle in honey. DO I FEEL EXOTIC?!
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Goat’s cheese, pistachio & prune cake, with dried fig & apricot (adapted from Rachel Khoo)

Ingredients:

200g plain flour
50g wholemeal flour
20g baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
70g prunes, roughly chopped
30g dried or smoked fig, roughly chopped
small scattering of dried apricot, finely chopped
4 free-range eggs
150ml olive oil
100ml milk
50g plain yogurt
1tsp salt
pinch freshly-ground black pepper

Preheat the over to 180C and line a 500g loaf tin with baking baker, or flour and butter it thoroughly.
M
ix together the flours, baking paper, cheese, pistachios and fruits in a bowl.
W
hisk the eggs in a separate bowl till pale and fluffy – if you’re doing this by hand it’s a good 5 minutes. Gradually whisk in the oil, milk and yogurt before seasoning with salt and ground pepper.
Fold in your flour mix to the egg mixture till just under-mixed. If you over-beat this mixture your cake will be too tough.
Pour your batter into a prepared tin and bake for 30-40 minutes, or till a skewer comes out clean. And leave to cool in the tin.

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main, seafood

baked salmon with potato & fennel

IMG_8858This Sunday lunch-in-a-pan was a joke to prepare – a laughing matter in fact. Not the ‘haha are you joking?’ type of a joke, but the ‘omg, that’s all? what a joke!’ kind. Bless your breeziness Jamie Oliver and your go-to spectacle of a website – my cyber-cookery bible. The house smelt madly wonderful on Sunday afternoon, salty potent parmesan, sweet caramelised fennel (which, by the why, I think is the punchline of this entire dish –  so definitely ADD MORE FENNEL you won’t regret it), mint infused salmon strips, and soft on the inside crispy on the skin potatoes lathered in garlic, olive oil and butter.

My father praised my skills and thanked Jamie for the blessed feast. Winning. Don’t think twice, catch your fish and click here for the recipe.

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dessert

feeling blueberry

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breakfast

indoor picnic

379395_10150572873132652_1310611269_nHow brunch usually worked at my friends studio apartment in Beyoglu, Istanbul.

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breakfast, travel

‘menemen’ in Istanbul

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Classic breakfast in old Istanbul.
Menemen can be found all over this city and is eaten by all classes of people, from up market cafes, to local eateries and canteens. And of course, at home, where it’s a staple breakfast specialty consisting of gooey egg, onion, green peppers, tomato and over dosages of black pepper, paprika and cumin, sometimes topped with sharp and salty kashar cheese. Along with fresh crusty bread and black Turkish tea, this takes me back to my morning strolls and weekly breakfasts at work during the Summer – back to  a time when this photograph was taken at Cafe Vodina in my favorite Istanbul suburb of Balat. Sigh.

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food, main

sunday spoils

IMG_7155It’s Sunday folks. Spoil yourselves . For those celebrating the long weekend…be sure to save some for tomorrow too!

This was taken on an indulging afternoon in the beautiful foodie town of Daylesford at eatery Frangos & Frangos.

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